National Cordon Bleu Day

National Cordon Bleu Day celebrates cordon bleu, a breaded cutlet filled with ham and cheese. It is commonly prepared with chicken, pork, or veal; the meat may be rolled or butterflied around the filling before being fried or baked. CooksInfo describes the dish and several of its variations.

“Cordon bleu” means “blue ribbon” in French, a phrase associated with distinction and excellence. The dish’s origins are unclear, and accounts differ: some sources place cheese-filled schnitzels in Switzerland around the 1940s, while others describe the dish as an American creation with European antecedents. A 1949 cookbook contains an early recorded mention, similar veal recipes appeared in print by 1955, and chicken cordon bleu was mentioned in The New York Times in 1967. It was not developed at the Le Cordon Bleu culinary school. AnydayGuide summarizes this culinary history and the dish’s variations.

The holiday’s founder and the reason April 4 was selected have not been documented. Research into the holiday’s history notes that an April 4 mention from 2005 is among the earliest located references.

How to Observe National Cordon Bleu Day

Celebrate by preparing or enjoying cordon bleu. Try a chicken, pork, or veal version filled with ham and cheese, then breaded and fried or baked. You can also visit a restaurant that serves the dish or compare different variations, such as those using different meats or cheeses. AnydayGuide suggests cooking the dish, dining out, or ordering it.

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